Grilled Chicken Thigh with Pineapple: Sweet, Smoky, and Juicy

Out of all the ways to level up your grilling game, pairing juicy chicken thighs with caramelized pineapple might just be the tastiest. This recipe is a tropical escape on a plate—think smoky, savory chicken meets sweet, tangy pineapple with just the right amount of char. Fire up the grill because this dish is about to become your summer staple.

Why This Recipe Works

• Perfect balance of sweet and savory – The pineapple’s natural sugars caramelize on the grill, adding a touch of sweetness that complements the smoky, seasoned chicken.
• Chicken thighs stay juicy – Unlike breasts, thighs are forgiving on the grill, staying tender even if you accidentally overcook them a smidge.
• Quick marinade, big flavor – A simple blend of spices and acid (thanks, lime juice!) infuses the chicken with bold taste in just 30 minutes.
• Grill marks for the win – High heat ensures a crispy exterior while keeping the inside succulent.
• Versatile serving options – Serve it as-is, over rice, or in tacos for a meal that’s endlessly adaptable.

Ingredients

• 4 bone-in, skin-on chicken thighs (about 2 lbs) – Pat them dry for better browning.
• 1 fresh pineapple – Cored and cut into 1-inch rings (or 2 cups pre-cut chunks).
• 3 tbsp olive oil – Divided for marinade and grilling.
• 2 tbsp lime juice – Freshly squeezed for maximum zing.
• 1 tsp smoked paprika – Adds that irresistible smoky depth.
• 1 tsp garlic powder – Because everything’s better with garlic.
• 1 tsp salt – To enhance all the flavors.
• ½ tsp black pepper – For a little kick.
• 2 tbsp chopped cilantro (optional) – For a fresh finish.

Equipment Needed

• Grill (gas or charcoal) – A grill pan works in a pinch.
• Tongs – For flipping without losing precious juices.
• Meat thermometer – To ensure perfect doneness.
• Mixing bowl – For marinating the chicken.
• Brush – For applying oil to the pineapple.

Instructions

Step 1: Marinate the Chicken

In a bowl, whisk together 2 tbsp olive oil, lime juice, smoked paprika, garlic powder, salt, and black pepper. Add the chicken thighs, making sure each piece is fully coated. Let them marinate at room temperature for 30 minutes (or up to 4 hours in the fridge for deeper flavor). Pro tip: If refrigerating, let the chicken sit at room temp for 15 minutes before grilling to ensure even cooking.

Step 2: Prep the Grill and Pineapple

While the chicken marinates, preheat your grill to medium-high (about 400°F). Brush the pineapple rings lightly with the remaining 1 tbsp olive oil to prevent sticking. If using chunks, skewer them for easy flipping. Pro tip: A clean, well-oiled grill grate is key—no one wants pineapple glued to the grates!

Step 3: Grill the Chicken

Place the chicken thighs skin-side down on the grill. Cook for 6-7 minutes per side, or until the internal temperature reaches 165°F. Resist the urge to flip too early—those crispy grill marks need time to develop. If flare-ups happen, move the chicken to a cooler part of the grill briefly.

Step 4: Grill the Pineapple

After flipping the chicken, add the pineapple to the grill. Cook for 2-3 minutes per side until you see deep grill marks and the fruit starts to caramelize. The sugars will char slightly, adding a delicious smoky-sweet flavor.

Step 5: Rest and Serve

Transfer the chicken to a plate and let it rest for 5 minutes—this keeps the juices locked in. Serve alongside the grilled pineapple, garnished with cilantro if desired. Pro tip: Drizzle any leftover marinade (cooked briefly to kill bacteria) for extra flavor.

Tips and Tricks

• Maximize char without burning: If your grill runs hot, reduce the heat slightly or move food to indirect heat. Pineapple sugars can go from caramelized to charred quickly.
• Skin-on vs. skinless: Skin-on thighs yield crispier results, but if using skinless, brush with oil to prevent sticking.
• Marinade shortcuts: No time to marinate? Use a spice rub instead and brush with lime juice post-grilling.
• Pineapple prep: If fresh pineapple isn’t available, canned rings (drained) work in a pinch—just pat them dry first.
• Leftover magic: Chop leftovers for tacos or salads, or toss with rice for an easy next-day bowl.

Recipe Variations

1. Spicy kick – Add ½ tsp cayenne pepper to the marinade or serve with sliced jalapeños.
2. Teriyaki twist – Swap the lime juice for teriyaki sauce and add a sprinkle of sesame seeds.
3. Tropical salsa – Dice grilled pineapple with red onion, cilantro, and lime for a fresh topping.
4. Honey glaze – Brush thighs with honey during the last 2 minutes of grilling for extra stickiness.
5. Coconut rice base – Serve over coconut rice for a full island-inspired meal.

Frequently Asked Questions

Can I use chicken breasts instead?
You can, but thighs are more forgiving on the grill. If using breasts, pound them to an even thickness and reduce cooking time to avoid dryness. A meat thermometer is your best friend here—pull them at 160°F, as they’ll carry over to 165°F while resting.

How do I prevent the pineapple from sticking?
Oil both the pineapple and the grill grates well. If chunks are stubborn, skewer them or use a grill basket. A non-stick grill mat is another foolproof option.

Can I bake this instead of grilling?
Absolutely! Bake the chicken at 400°F for 25-30 minutes, broiling the pineapple separately for 3-4 minutes to mimic grill marks. You’ll miss some smokiness, but it’ll still taste great.

Summary

Grilled Chicken Thigh with Pineapple is a sweet-savory knockout that’s easy to master. With juicy thighs, caramelized fruit, and a smoky finish, it’s a summer must-make. Serve it solo, over rice, or in tacos—it’s endlessly adaptable.

Grilled Chicken Thigh with Pineapple: Sweet, Smoky, and Juicy

Recipe by Ardelle

Servings

4

servings

Prep time

35

minutes

Cooking time

15

minutes

Calories

300

kcal

Ingredients

• 4 bone-in, skin-on chicken thighs (2 lbs)

• 1 fresh pineapple (cored, cut into rings or chunks)

• 3 tbsp olive oil, divided

• 2 tbsp lime juice

• 1 tsp smoked paprika

• 1 tsp garlic powder

• 1 tsp salt

• ½ tsp black pepper

• 2 tbsp chopped cilantro (optional)

Directions

• Marinate chicken in olive oil, lime juice, and spices for 30 minutes.
• Preheat grill to 400°F. Brush pineapple with oil.
• Grill chicken 6-7 minutes per side until 165°F internally.
• Grill pineapple 2-3 minutes per side until caramelized.
• Rest chicken 5 minutes, then serve with pineapple.